Microstructural features of composite whey protein/polysaccharide gels characterized at different length scales-Reference-Cited by-同舟云学术

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Microstructural features of composite whey protein/polysaccharide gels characterized at different length scales

Published:2009-07 Issue:5 Volume:23 Page:1288-1298
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

van den Berg Ladislava,Rosenberg Yael,van Boekel Martinus A.J.S.,Rosenberg Moshe,van de Velde Fred

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference33 articles.

1. Gelation of whey proteins;Aguilera;Food Technology,1995

2. Rheological, thermal and microstructural properties of whey protein-cassava starch gels;Aguilera;Journal of Food Science,1996

3. Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels;Alting;Food Hydrocolloids,2003

4. Formation of disulphide bonds in acid-induced gels of pre-heated whey protein isolate;Alting;Journal of Agricultural and Food Chemistry,2000

5. Cold-set globular protein gels: interactions, structure and rheology as a function of protein concentration;Alting;Journal of Agricultural and Food Chemistry,2003

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